springform – Cooking Adventures

Orange-infused Greek yogurt cake

We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec.… Continue reading Orange-infused Greek yogurt cake

We tried this for brunch: https://smittenkitchen.com/2016/01/spaghetti-pie-with-pecorino-and-black-pepper/ Instead of 8 oz pecorino, we used 6 oz pecorino and 2 oz parmesan. We also added about ½ tsp crushed red pepper to the egg mixture. Finally, I concur with Smitten Kitchen that the springform pan needs to be tightly wrapped with foil to avoid unwanted spillage. I… Continue reading Spaghetti pie with pecorino, black pepper., and broccoli raab

We tried this almond and corn meal recipe from Nigella Lawson: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-polenta-cake-recipe.html. The lemon glaze is a nice touch. Our cake was a little grainy due to the cornmeal texture; we recommend using a fine-grain meal. (Mar. 2016)